Texture Characterization of Dry-Cured Ham Using X-ray Multi Energy Spectrometry

in 63rd International Congress of Meat Science and Technology
Autor:innen:
A. Austrich 1IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n 17121 Monells, Girona, Spain

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I. Muñoz 1IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n 17121 Monells, Girona, Spain

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P. Gou 1IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n 17121 Monells, Girona, Spain

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JM. Lorenzo 2CTC, Centro Tecnológico de la Carne, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain

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JV. García-Pérez 3UPV, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, 46022 València, Spain; elena.fulladosa@irta.cat

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J. Benedito 3UPV, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, 46022 València, Spain; elena.fulladosa@irta.cat

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L. Guerrero 1IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n 17121 Monells, Girona, Spain

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E. Fulladosa 1IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n 17121 Monells, Girona, Spain

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Art:
Kapitel
Seiten:
631–633
DOI:
https://doi.org/10.3920/9789086868605_281

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